Easy Chocolate Truffles Recipe

1. 1

   Place the cream in a small saucepan over medium heat and bring to a simmer.

2. 2

   Remove from the heat and set aside.

3. 3

   Place the chopped chocolate in a heatproof bowl and set aside.

4. 4

   Split the vanilla bean lengthwise and use the back of a paring knife to scrape the vanilla seeds into the cream.

5. 5

   Discard the pod or reserve it for another use.

6. 6

   Let the cream and vanilla steep for 10 minutes.

7. 7

   Return the cream to a gentle simmer over medium heat.

8. 8

   Pour the hot cream over the reserved chocolate and let it sit undisturbed for 5 minutes.

9. 9

   Whisk the chocolate and cream together until very smooth.

10. 10

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11. 11

    {display:block;margin-top:.5em;}http://chow.com Pour the chocolate mixture into an 8-by-8-inch baking dish.

12. 12

    Cover and refrigerate until hardened, at least 5 hours.

13. 13

    Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into your hand and roll it between your palms until its somewhat smooth and round.

14. 14

    Place on a baking sheet and repeat with the remaining chocolate mixture.

15. 15

    Place the cocoa powder in a shallow bowl or pan.

16. 16

    Roll the truffles in the cocoa powder until evenly coated.

17. 17

    Store the truffles at a cool room temperature (55 degrees F to 65 degrees F) for up to 2 weeks in an airtight container, but do not refrigerate or freeze themthis damages the texture of the creamy chocolate.

* Per serving · 4 servings · Values may vary.